Loaded Nacho Potatoes

Loaded Nacho Potatoes

We love potatoes. And we are constantly coming up with new ways to include them in our meals. Today’s recipe for loaded potato nachos takes everything you love about nachos and smothers them over crisp, seasoned, potatoes.

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It may sound a tad strange, but trust me…you won’t want to go back to traditional nachos any time soon. I first started topping potatoes when the hubby and I completed our first Whole30. If you aren’t familiar the Whole30 is basically a short term, limited food diet that really focuses in on clean eating.

In order to make some of our favorite meals work, like fajitas (check out my Clean Eating Sheetpan Fajitas), nachos, or gyros, I had to come up with creative ways to replace the refined carbs used as “vessels” for those dishes. So, instead of tortillas, chips, or pitas, I used potatoes. The result was some seriously tasty, “cleaner” versions of our favorite meals.

pan of loaded potato nachos

How to Make Loaded Potato Nachos

As the name implies first you need some potatoes. I recommend using redskins because they roast beautifully without needing to be peeled. Wash your potatoes and slice them thinly.

Next, you are going to season your potatoes, coat them in olive oil, and toss them on a baking sheet in the oven. While the taters cook it’s time to prep your nacho toppings.

You can use whatever nacho toppings your hungry heart desires…there is seriously no way to go wrong here.

Here’s what I put on my loaded potato nachos:

  • Taco Meat (seasoned grass fed beef or venison)
  • Cheddar Cheese
  • Diced tomatoes
  • Cilantro
  • Avocado
  • Onion
  • Taco Sauce
  • Sour Cream
  • Salsa
  • Chopped Spinach

After the potatoes are cooked, throw your meat, cheese, and onions on top. Pop the pan back into the oven for about 8 minutes or until the cheese is completely melted. Once the cheese has melted pull them out of the oven and top with all your remaining toppings.

Seriously. So. Good.

I am getting hungry just writing this.

Mexican Seasoned Potatoes

Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings 4


  • 3-5 medium russet potatoes
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  1. Preheat oven to 400 degrees F. Wash and slice the potatoes thinly. 

  2. Place in mixing bowl with olive oil and spices. Toss to coat.

  3. Spread out on a foil lined baking sheet.  Bake for 25-35 minutes or until the potatoes are fork tender and crisp on the edges. 

If you create these potato nachos I would love to hear about it or see how it went! Don’t forget to rate the recipe and leave a comment below, or shoot me an email. For more recipes, and tidbits of Mid Mitten life follow me on Pinterest, Instagram, and Facebook.

Until we cook again!

~ Chloe M.

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